Time 1 hour
Servings 10 samosas
The easiest way to make samosas at home (short of ordering them or buying the frozen kind!), this recipe uses a pre-made dough and an air fryer to get great samosas on the table with no mess, no stress.
What You Need
water for sealing
2 Tbsp vegetable oil or PAM for air frying
2 tsp caraway or ajwain/carom seeds (optional)
4 Yukon gold potatoes, peeled, quartered, and boiled until tender (about 15 min)
1/2 cup green peas
2-3 Tbsp vegetable oil
1 Tbsp ginger, minced
2 green serrano chilis, chopped
1 tsp cumin seeds
1 tsp garam masala
pinch asafoetida (optional)
1 tsp lemon juice
salt & pepper to taste
1 bunch cilantro (or combo cilantro & mint)
1 serrano pepper
1/2 tsp ground cumin
1-2 tsp white vinegar (or lemon juice)
salt & pepper to taste
1-2 Tbsp water
blender or food processor
How it’s done
PREP THE FILLING
Boil potatoes until fork tender but not mushy (about 15 minutes), drain, mash slightly, and set aside. Heat oil in a pan, then add cumin, garam masala, ginger, chilis, & asafoetida (if using) for about 1 min or until fragrant. Add green peas and cook 2-3 minutes or until peas are warm (will take longer if using peas from frozen). Add potato to pan, season with salt and pepper, and stir to combine. Cook another 2-3 minutes. Remove filling from the heat and add lemon juice. Transfer to a bowl.
"PREP" THE DOUGH
Sprinkle seeds on top of the dough, if using, then roll out the discs a little and cut in half down the middle.
Form each half into a cone, using water to seal. Use a spoon to stuff the samosa cones, pressing down lightly, then seal the top seam (again, using water).
Spray prepped samosas with cooking spray or brush with oil, then air fry samosas at 350 F for 20-25 minutes, flipping halfway through.
MEANWHILE, MAKE THE CHUTNEY
Place all ingredients in a food processor or blender and blend until smooth. Start with 1 Tbsp water and add more as needed. Taste for salt & acid and add more salt and lemon juice or vinegar as needed. (This chutney is 100% based on the one that was served in cafés in my hometown in Canada in the early '00s rather than any real Indian food I've had over the years, but dang it, it's delicious.)
Serve these samosas up for lunch, dinner, or snack time with a side of that bright, tangy green chutney and you're sure to brighten anyone's day!
Stay in the loop.
Get monthly-ish emails.